Fishes and Shellfishes Low in Docosenoic acid (261st - 280th) (per 100 g edible portion)

• With ovary (boiled)
  
  86 mg
• Goldstriped amberjack (raw)
  
  88 mg
• Horse mackerel (baked)
  
  92 mg
• Tuna, Canned product (flaked white meat in brine)
  
  92 mg
• Japanese sand lance (raw)
  
  95 mg
• Red sea bream (wild, raw)
  
  95 mg
• Big-eye sardine (maruboshi)
  
  96 mg
• Three-line grunt (raw)
  
  97 mg
• Mirinboshi (anchovy)
  
  97 mg
• Ayu sweetfish (cultured, raw)
  
  100 mg
• Carp (cultured, boiled)
  
  100 mg
• Rainbow trout (cultured in freshwater, raw)
  
  110 mg
• Fish paste product (tsumire)
  
  110 mg
• Skipjack (caught in autumn, raw)
  
  120 mg
• Sandfish (namaboshi)
  
  120 mg
• Young bluefin tuna (raw)
  
  120 mg
• Silver pomfret (raw)
  
  120 mg
• Lamprey (dried)
  
  120 mg
• Firefly squid (seasoned and smoked)
  
  120 mg
• Bastard halibut (cultured, raw)
  
  130 mg